The O’Keeffes have been in business here since 1885, and the present pub - which is exactly seven minutes walk from the marina - was built by chef Bryan O’Keeffe’s great grandmother, in 1925.
Good food is offered both in the cosy bar and the restaurant, which has earned a sound reputation in the area and includes an attractive conservatory dining area with views over the harbour.
Bryan is a member of the Panel of Chefs of Ireland and his style is traditional - “classic French with Irish popular cuisine”; seafood and meats are billed equally as specialities, especially on the bar menu, but the range and quality of local fish and seafood offered make the restaurant predominantly a seafood destination.
Restaurant menus offer a wide choice of starters, ranging from oysters (when available) and Dingle Bay smoked salmon, to Tralee Bay fresh prawn cocktail and classic Cromane mussels ‘Ernie Evans’ style - and a choice of soups includes a creamy seafood chowder.
Main courses are organised by style and also include old favourites - steaks, half roast duckling with potato stuffing and orange & strawberry sauce - along with a very wide range of seafood dishes, leading off with lobster or grilled black (Dover) sole on the bone, when available, and including organic Atlantic salmon alongside the locally landed wild produce such as monkfish, cod, scallops and crab.
Unpretentious, moderately priced accommodation is offered in ten en-suite rooms (B&B €35, no ss).
